Chicken & Bunapi Mushroom Fricassee with Harissa Dip


Chicken & Bunapi Mushroom Fricassee

  • 300 g chicken thighs, cubed, seasoned
  • 100 g Malaysian Palm Oil
  • 50 g white onions, diced
  • 30 g leeks, diced
  • 30 g celery, diced
  • 20 g garlic, sliced
  • 30 g carrots, diced
  • 50 g bunapi mushrooms, sliced
  • 10 g thyme, chopped
  • 30 g chicken/turkey bacon
  • 100 ml cooking cream
  • 50 g egg, hard-boiled, chopped
  • Margarine
  • Filo sheets
  • 100 g cheddar and mozzarella cheeses, grated

Harissa Dip

  • 100 g dried chilli paste
  • 30 g coriander powder
  • 30 g fennel powder
  • 20 g caraway powder
  • 80 g garlic paste
  • 100 ml Malaysian Palm Oil


  1. Heat up Malaysian Palm Oil and sear chicken. Remove chicken.
  2. Use the same oil to sauté the vegetables, except mushrooms, until fragrant.
  3. Add in mushrooms. Stir until liquid from the mushrooms is released. Add back seared chicken, thyme and chicken bacon.
  4. Add cooking cream. Reduce until thick. Add egg, stir well. Let the fricassee cool down at room temperature.
  5. Spread margarine on 5 layers of filo sheets. Place fricassee in the centre. Fold the filo into a pillow shape. Bake in the oven at 160°C for 15 minutes.
  6. For the Harissa dip lend all the ingredients into a paste using a blender. Keep in a jar, in a chiller. Season to taste with salt, pepper and white vinegar.